Method for preparing of milk protein product. RU patent 2246220.

IPC classes for russian patent Method for preparing of milk protein product. RU patent 2246220. (RU 2246220):

A23L1/06 - Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products

Another patents in same IPC classes:

Method for producing of stewed canned fruit / 2245635
Method involves preparing raw material; preparing sugar syrup and introducing specific preparation in an amount of 0.2-0.5% by weight of canned product; charging raw material into cans, sealing and sterilizing. Said preparation is produced from Pythium coloratum micromycet biomass processed by predetermined method.

Method for producing of stewed canned fruit / 2245634
Method involves preparing raw material; preparing sugar syrup and introducing specific preparation in an amount of 0.2-0.5% by weight of canned product; charging raw material into cans, sealing and sterilizing. Said preparation is produced from Pythium ultimum micromycet biomass processed by predetermined method.

Method for producing of jelly from citrus fruit / 2245633
Method involves preparing components; separating and rubbing citrus fruit peel; expressing citrus fruit juice; preparing sugar syrup; introducing rubbed citrus fruit peel, texturizer and expressed citrus fruit juice into sugar syrup; cooling and forming resultant mixture for obtaining of base product. Texturizer is mixture of carrageen and preparation produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, with weight ratio of carrageen to preparation of Mortierella gamsii micromycet biomass being 7:6. Said preparation is used in an amount of 1.3% by weight of base product.

Method for producing of jelly from citrus fruit / 2245632
Method involves preparing components; separating and rubbing citrus fruit peel; expressing citrus fruit juice; preparing sugar syrup; introducing rubbed citrus fruit peel, texturizer and expressed citrus fruit juice into sugar syrup; cooling and forming resultant mixture for obtaining of base product. Texturizer is mixture of carrageen and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, with weight ratio of carrageen to preparation of Mortierella gamsii micromycet biomass being 7:6. Said preparation is used in an amount of 1.3% by weight of base product.

Method for producing fruit elder / 2245631
Fruit elder (Sambucus) should be prepared by applying carriginan as a structure-forming agent along with a preparation obtained out of Pythium insidiosum micromycete biomass by the preset technology at the ratio by weight being 4:3. The present innovation enables to decrease the expenses of a structure-forming agent at keeping structural-mechanical and organoleptic properties of the target product.

Method for producing of canned stewed fruit / 2245071
Method involves preparing raw material; preparing syrup and introducing into syrup composition preparation produced from Mortierella reticulata micromycet biomass by predetermined process in an amount of 0.2-0.5% by weight of canned food; filling cans with prepared raw material and syrup composition; pressurization and sterilization.

Method for producing of canned stewed fruit / 2245070
Method involves preparing raw material; preparing syrup and introducing into syrup composition preparation produced from Pythium insidiosum micromycet biomass by predetermined process in an amount of 0.2-0.5% by weight of canned food; filling cans with prepared raw material and syrup composition; pressurization and sterilization.

Method for producing of canned food "natural fruit" / 2245069
Method involves pouring boiled water into cans charged with preliminarily prepared fruit; introducing preparation produced from Mortierella zynchae micromycet biomass by predetermined process in an amount of 0.2-0.5% by weight of canned food.

Method for producing of canned food "natural fruit" / 2245068
Method involves preparing fruit; charging fruit into cans; before charging procedure, introducing into boiled water, adapted to be poured into cans, preparation produced from Mortierella indohii micromycet biomass by predetermined process in an amount of 0.2-0.5% by weight of canned food.

Method for producing of canned food "natural fruit" / 2245067
Method involves preparing raw material; charging raw material into cans together with boiled water; before charging procedure, introducing into boiled water preparation produced by sequential extracting of Mortierella indohii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue, in an amount of 0.2-0.5% by weight of canned food; pressurizing and sterilizing.

Curd-cereal product / 2245062
Curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance.

Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061
Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-50⁰C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser.

Method for producing of curd paste / 2243674
Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 10⁵ Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 10⁵ Pa until sugar is completely dissolved; pasteurizing and cooling ready product.

Method for preparing of milk protein product / 2246220
Method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-3⁰C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-92⁰C; mixing and jellying.

Method for producing of aerated functional product based on animal and plant raw material / 2246221
Method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-2⁰C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage.

Method for producing of dispersion product / 2246222
Method involves aerating cream; mixing aerated cream with milk-and-egg mixture into which gelatin is preliminarily added; joining resultant mixture with emulsion of refined deodorized palm oil, said emulsion including emulsifier, such as distilled mono- and diglycerides, and curd whey, with ratio of fat phase, emulsifier and curd whey being equal to 25:1.5:73.5, respectively. Dispersion product has homogeneous fine-porosity consistency and improved organoleptical properties owing to reduced quota of cream in product receipt.

Method for producing of dumplings "lenivye" / 2246843
Method involves providing milk base with the use of curd having weight part of fat of 5%; mixing curd with plant filler possessing prophylactic properties, in particular, food fibers produced from broken sugar beet and beet tails, and stabilizer, such as egg powder; holding resultant mixture at temperature of 4-8⁰C for 1.5-2 hours and cooking for 2-3 min, said components being used in predetermined amounts. Product of such composition is designed for patients suffering from galactosemia, lactose deficiency, disorder in the functioning of liver, intestines and thyroid gland.

Method for producing of milk-plant extract from amaranth / 2246872
Method involves drying raw material to weight part of dry substances of 97.9-98.2%; grinding to particle size of 0.71-1.5 micron; providing extraction while continuously mixing in three stages, first stage involving extraction of nutritive substances from amaranth leaves at temperature of 30-50⁰C for 20-40 min with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining extract with weight part of dry substances of 12-14% and pomace, and condensing to weight part of dry substances of 35-37%, second stage involving extraction of nutritive substances at temperature of 30-50⁰C for 20-40 min from resultant pomace with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining of extract with weight part of dry substances of 9.0-11% and pomace, condensing to weight part of dry substances of 33-34%, and third stage involving extracting remaining pomace with the use of 70-85%- solution of ethyl alcohol used in the ratio of from 1.0:6.0 to 1.0:10.0 by digesting for 20-26 hours at temperature of 28-34⁰C; filtering for obtaining of extract with weight part of dry substances of 20-22%; running down alcohol for obtaining of extract with weight part of dry substances of 7-8%; after third extraction stage, mixing resultant extracts; pasteurizing at temperature of 72-74⁰C and holding for 15-20 s with following cooling to 2-6⁰C. Method provides for obtaining of extracts with complete release of polyphenols, flavonoids, free sugars, more than 60% of protein and pectin.

FIELD: food-processing industry.

SUBSTANCE: method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-3⁰C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-92⁰C; mixing and jellying.

EFFECT: wider range of milk protein products, reduced production costs, increased nutritive value and aeration extent.

4 ex

The invention relates to confectionery and catering. The products produced by the proposed method can be used for decoration of cakes and pastries, as well as independent food.

Known method of preparing the whipped mass type souffle, providing for the preparation sharealarmpro syrup, making it in beaten egg white, add the butter, condensed milk and essences (Technological instructions for the production of flour confectionery products: Appr. VNIIKP 1992. - M.: Ahronheim, 1992. - S).

The disadvantages of this method are the high cost of the resulting product, the instability of its quality is largely determined by the quality of egg whites, as well as content in the recipe above 20% butter, which is a perishable product.

The closest to the problem at hand and the expected technical result is the production method of the cream protein on agar involving whipping pre-chilled egg whites, which in the end add whipping hot sharaawy syrup, which is made from sugar and soaked agar by boiling until temperature (115-116)° (Collection of recipes flour confectionery and bakery products for foodservice. - M.: Economics, 1986. - S.43).

The disadvantages of the method are: high cost due to the use of scarce and expensive egg whites and agar, reduced nutritional value, low degree of vzbitoy due to the destruction of part of a protein foam when mixing it with hot Kharagauli syrup.

The aim of the invention is the expansion, cost reduction, increased nutritional value, increased the degree of vzbitoy.

The technical result is achieved by a method of production of the protein and dairy product comprising preparing a chilled egg whites, beating, their connection with Kharagauli syrup, mixing and gelation, characterized in that before whipping egg whites mixed with normalized by the mass fraction of proteins 12% skim milk at a ratio of 5.0:1-2,86:1, whipping expose obtained and cooled to 1-3°protein-dairy base, and first beating is carried out at 750 rpm for 2-3 min, and then at 1500 rpm for 6-7 min to increase 6-7 times, and sharaawy syrup making with a temperature of 90-92°C.

The production method includes: receiving skim milk, its normalization to the mass fraction of proteins 12% by connecting with dried skimmed milk, extract normalized milk at 4-8°for 2.5-3.0 hours for the swelling Kaseinov connection with egg whites in the ratio of 1:5.0 to 1:2,86, cooling milk protein base to the temperature 1-3°, churning her at 750 rpm for 2-3 min, and then at 1500 rpm for 6-7 min to increase 6.0-7.0 times, making sharealarmpro syrup with a temperature of 90-92°With, mixing and gelation.

Example 1 complete method (replacement of 20% egg protein normalized milk and reduced quotas agar 15%) provides connection 26,75 kg egg whites from 6.69 kg normalized skim milk, cooling the protein-breast Foundation to a temperature of 1°, churning her at 750 rpm for 3 min, and then at 1500 rpm for 7 min to increase to 6.0 times, making sharealarmpro syrup temperature of 90°With, mixing and gelation. To prepare sharealarmpro syrup 0,41 kg of agar washed in running water with a temperature of 8°C for 30 min, then incubated for 2.0 hours in water with a temperature of 8°With, remove the water by the method of free draining, connect with 66,89 kg of sugar and 16,72 kg of water, followed by boiling to a temperature (115-116)°C. Before use sharaawy syrup is cooled to a temperature (90-92)°C.

Example 2 complete method (replacement of 25% egg protein normalized milk and reduced quotas agar at 20%) provides: connection 25,09 kg egg whites with at 8.36 kg normalized skim milk, cooling the protein-dairy base to temperature (1-3)°With its churning at 750 rpm for 2-3 min, and then at 1500 rpm for 6-7 minutes until the increase in the amount of 6.0-7.0 times, making sharealarmpro syrup temperature (90-92)°With, mixing and gelation. To prepare sharealarmpro syrup 0.38 kg of agar washed in running water with temperature (8-10)°C for 30 min, then incubated for 2.0 to 2.5 hours in water with temperature (8-10)°With, remove the water by the method of free draining, connect with 66,89 kg of sugar and 16,72 kg of water, followed by boiling to a temperature (115-116)°C. Before use sharaawy syrup is cooled to a temperature (90-92)°C.

Example 3 complete method (replacement of 30% egg protein normalized milk and reduced quotas agar at 25%) provides: link (LK 23 : 43 kg egg whites from 10.03 kg normalized skim milk, cooling the protein-dairy base to temperature (1-3)°With its churning at 750 rpm for 2-3 min, and then at 1500 rpm for 6-7 minutes until the increase in the amount of 6.0-7.0 times, making sharealarmpro syrup temperature (90-92)°With, mixing and gelation. To prepare sharealarmpro syrup 0,36 kg of agar washed in running water with temperature (8-10)°C for 30 min, then incubated for 2.0 to 2.5 hours in water with temperature (8-10)°With, remove the water by the method of free draining, connect with 66,89 kg of sugar and 16,72 kg of water, followed by boiling to a temperature (115-116)°C. Before use sharaawy syrup is cooled to a temperature (90-92)°C.

Example 4 the complete method (replacement 35% egg protein normalized milk and reduced quotas agar at 30%) provides: connection to 21.74 kg egg whites with 11,71 kg normalized skim milk, cooling the protein-dairy base to temperature (1-3)°With its churning at 750 rpm for 2-3 min, and then at 1500 rpm for 6-7 minutes until the increase in the amount of 6.0-7.0 times, making sharealarmpro syrup temperature (90-92)°With, mixing and gelation. To prepare sharealarmpro syrup 0,34 kg of agar washed in running water with temperature (8-10)°C for 30 min, then incubated for 2.0 to 2.5 hours in water with temperature (8-10)°With, remove the water by the method of free draining, connect with 66,89 kg of sugar and 16,72 kg of water, followed by boiling to a temperature (115-116)°C. Before use sharaawy syrup is cooled to a temperature (90-92)°C.

The analysis of the qualitative characteristics of the products showed that the proposed method the technical result was fully achieved: cost of product decreased by 17-23% depending on the quantity of the applied normalized milk products enriched milk protein, water-soluble vitamins, lactose, and mineral elements, the stability of the system to the initial volume (to make sharealarmpro syrup) was 80-87% (in the control sample without normalized milk this relationship was 65-70% depending on the quality of the original egg whites).

Method for the production of protein-milk product, comprising preparing a chilled egg whites, beating, their connection with Kharagauli syrup, mixing and gelation, characterized in that before whipping egg whites mixed with normalized by the mass fraction of proteins 12% skim milk at a ratio of 5.0:1.0 to 2,86:1,0, whipping expose obtained and cooled to 1-3°protein-dairy base, and first beating is carried out at 750 rpm for 2-3 min, and then at 1500 rpm for 6-7 min to increase 6-7 times, and sharaawy syrup making with a temperature of 90-92°C.